porterhouse steak with shittake and shallots in port reduction and carrot cardamom puree

31

This was a hastily invented mid week meal that turned out very tasty. The puree acts as the sauce in this dish with intriguing and exotic flavours.

Serves 2

ingredients 2 x 300g porterhouse steaks
Olive oil
Salt
Pepper
Asian greens to garnish
carrot cardamom puree 400 g carrots, sliced
200 ml water
30 cardamom pods
5 ml (1 tsp) garam masala
10 ml (2 tsp) salt
15 ml (1 tbsp) butter
shiitake & shallot in port 200g shiitake mushrooms
200g shallots (or baby onions)
30 ml (2 tbsp) butter
Pinch of salt
100 ml port
100 ml beef stock
15 ml (1 tbsp) balsamic vinegar

Boil the carrots in water until they are soft and little water remains. Crush cardamom seeds in a mortar and pestle and add to the carrot along with garam masala and salt. Puree with a hand blender and press through a sieve. Add butter while mixture is still warm and mix well. Adjust seasoning to taste.

Remove stems from shiitake and discard. Slice shiitake and shallots and fry in butter until golden. Season well. Combine port, stock and vinegar then add to vegetables and reduce until thick.

Coat the steaks in olive oil, salt and pepper. Fry in very hot dry pan to desired doneness. Allow steaks to rest covered for a minute or two.

Slice steak and place on warmed plate. Add smears of carrot puree and scatter over shitake & shallots. Dress with Asian greens.

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